Updated: Feb 26
Vanilla Keto Rice Pudding
1 packet Love Good Fats Vanilla Shake Mix
1- 12 oz frozen bag of rice cauliflower
1/2 tablespoon cinnamon
1 teaspoon vanilla extract
1-1/2 cup unsweetened vanilla almond milk
1 tablespoon unsalted butter
3 egg yolks
In a medium saucepan over medium heat, add the butter and frozen riced cauliflower. Pour the almond milk over both and allow to simmer for 10-15 minutes, or until the rice has separated and is no longer frozen.
Remove from the heat and add in cinnamon, vanilla extract, and the shake mix packet. Stir thoroughly. Allow to cool for 5 additional minutes, and whisk in the egg yolks. Continue to whisk so they are fully incorporated.
Return to the low heat, and stir for five minutes.
Transfer the rice pudding mixture into a glass bowl, cover, and refrigerate overnight to allow pudding to thicken up.
Serve topped with additional cinnamon if desired.
Keep refrigerated up to four days.
Serves approximately 4